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Why Bao Soho Is on Our Top 50 Chinese Outside China
Bao Soho, under Erchen Chang and Wai Ting's direction, is ranked #31 on our Top 50 Chinese Restaurants Outside China. The regional Chinese register: Taiwanese.
The technique: Bao craft, Taiwanese small plates. The signature dish: Classic pork bao, Taiwanese fried chicken, peanut milk bao.
The dim sum program: No formal dim sum; bao focus. The chef lineage: Erchen Chang Taiwanese tradition; Sethi family group.
The award lineage: Sethi family Taiwanese flagship.
How to Order at Bao Soho
The booking lead time: Walk-in queue. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in Chinatown restaurants accept no reservations and run a queue from opening.
Order the regional Chinese signature. The kitchen's strongest expression at Bao Soho is the Classic pork bao, paired with the institutional regional Chinese tradition the kitchen takes as its starting point.
The dress code: Casual; queue from 5 PM. The dinner spend: 30 to 60 GBP per person at dinner. The kitchen at Bao Soho is rated 9/10 for food and 9/10 for ambience in our editorial scoring.
Why Bao Soho Is Worth the Pilgrimage
"Erchen Chang and Wai Ting's Soho Taiwanese flagship. The most consistently photographed Taiwanese bao restaurant in London; the classic-pork bao, the Taiwanese fried chicken, and the institutional Soho queue anchor the experience."
Our editorial scoring places the food at 9/10, ambience at 9/10, and value at 9/10. The Taiwanese register is structural; the chef training lineage and the regional Chinese tradition produce the meal that rewards the pilgrimage.
View Bao Soho on Restaurants for Kings →
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